Banana, Cinnamon + Almond Dacquoise


  • 5 free range egg whites
  • 150g almond meal
  • 200g caster sugar
  • 3 ½ tbs corn flour
  • 1 tsp ground cinnamon
  • 1 tbs vanilla essence 
  • 1 tsp sea salt flakes
  • 400ml thickened cream, whipped
  • 1 tbs raw honey
  • 2 tbs brown sugar
  • 1 tbs ground cinnamon 
  • 2-3 large ripe bananas, thinly sliced
  • ½ lemon, juiced 
  • Toasted flaked almonds, cinnamon and icing sugar to garnish
  1. Preheat oven to 180oC. 
  2. Line 2 baking trays with baking paper.  Depending on the desired size of your dessert, draw 3 circles onto the paper as a guide to spread your dacquoise mixture. 
  3. Beat egg whites until stiff peaks form. Gradually 150g of the sugar until thick and glossy and sugar has dissolved. 
  4. Combine almond meal, remaining sugar, corn flour and salt together. 
  5. Carefully fold through egg mixture until smooth. Mixture will appear grainy. 
  6. Spread mixture evenly onto drawn circles and place in the oven for 20 minutes or until just golden. 
  7. Remove from oven and allow to cool before transferring off the paper. 
  8. Meanwhile, combine honey, cinnamon, brown sugar and whipped cream together. 
  9. Cover sliced banana with lemon juice. 
  10. Place first layer of dacquoise down onto a serving plate. Spread with cinnamon cream and top with 1/3 of the banana. Repeat with second layer. 
  11. Place the third dacquoise on top of the banana and cream. Decorate the top of the cake with the remaining banana, cream, flakes almonds and cinnamon sugar. 
  12. Serve and enjoy!